This recipe was written on a sheet of lined paper, date unknown. Recipe is typed below along with a scanned copy.

Cranberry Salad

6 cup boiling water
2 cups (scant) sugar
4 pkgs jello (cherry)

Combine & let cool.

Add to above

4 cups raw cranberries – grind
2 cups diced celery
2 cups apples diced

Pour into 9 x 13 pan.

This was a promotional recipe ad from Jell-O that was clipped from Woman’s Day magazine, date unknown. Recipe is typed below along with a scanned copy.

Jell-O Brand Gelatin Cranberry Mold.

1 pkg. (3 oz.) Jell-O Gelatin, any red flavor
1 cup boiling water
3/4 cup canned pineapple juice
1 can (8 oz.) whole berry cranberry sauce
1 cup diced apples or celery
1/3 cup coarsely chopped nuts

Dissolve gelatin in boiling water. Add pineapple juice and cranberries. Chill until slightly thickened. Stir in remaining ingredients. Pour into 4-cup mold or individual molds. Chill until firm. Unmold. It makes 3 1/2 cups or 10 relish servings.

Note: Recipe may be doubled; use only 1 cup canned pineapple juice.

Hint: Here’s how to make unmolding easy:

Run a wet knife around the edge of the mold, dip to the rim in warm water. Cover the mold with a wet plate, invert and shake it out.

This recipe was found in a large collection of recipes and was written on a white index card, date unknown. Recipe is typed below along with a scanned copy (front side only).

Breakfast Pull Apart

1 Loaf frozen bread dough thawed
6 TBS melted butter
1 Box instant butterscotch pudding
1/2 Cup brown sugar
1/2 Cup chopped nuts
1 tsp cinnamon

Quarter bread lengthwise & cut each quarter into 8 pieces. Roll each in butter–then dry mixture of pudding, sugar, nuts, & cinnamon. Arrange in a buttered spring pan or bundt. Drizzle dry mixture & butter on top.

Set at room temperature–several hours or double in size.

Bake 350° — 20-25 minutes

Break apart

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Mrs. Pappas found the recipe for these fudgy cookies in a cookbook. They’re a cross between a cookie and a brownie.

DOUBLE CHOCOLATE CHERRY COOKIES

1 1/4 cups softened butter
1 3/4 cups sugar
2 eggs
1 tbsp. vanilla
3 1/2 cups flour
3/4 cup cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 jars (6 oz. each) maraschino cherries, well drained and halved
1 6-oz. package chocolate chips
1 can (14 oz.) sweetened, condensed milk (not evaporated)

With mixer, beat butter and sugar until fluffy. Add eggs and vanilla and mix well. Combine dry ingredients; stir into butter mixture (dough will be stiff).

Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets. Press a cherry half into center of each ball. Bake at 350 degrees for eight to 10 minutes; cool.

Meanwhile, melt chocolate chips with condensed milk over medium heat. Continue cooking for about three minutes, or until thickened. Frost each cookie with chocolate mixture, covering cherry. Cookies may be frozen. Or, store loosely covered at room temperature. Makes five dozen.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy (the last part of the recipe directions are printed on another column so they’re not included in the scanned copy).

These tiny, piled-high fruitcakes are gorgeous. The glistening fruit are held together by a mere wisp of batter.

MINIATURE FRUITCAKES

1 lb. shelled pecans (halves or large pieces)
3/4 lb. candied cherries (half red, half green)
1 lb. candied pineapple, chopped fine
3/4 cup flour
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 lb. pitted dates
3 eggs

In large bowl, stir together pecans, cherries and pineapple. Sift together flour, sugar, salt and baking powder. Toss dates with flour mixture. Add flour-date mixture to candied fruits and nuts, and mix gently. Beat eggs until foamy. Stir into fruit mixture, coating fruit well.

Press fruit mixture by hand into miniature muffin tins lined with miniature paper baking cups, heaping mixture high. Bake at 350 degrees for 40 minutes. Store in cool place, in tightly covered containers. Makes about 10 dozen.

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

These date balls are a snap to make. A date, egg and flour mixture is poured into a casserole and baked briefly, then scooped out and rolled into balls. The balls will keep several weeks in a covered tin, in a cool place. Mrs. Haynes says they improve with age.

DATE BALLS

2 eggs
1 1/2 cups sugar
1 cup chopped dates
1 cup coconut
1 tsp. vanilla
1/4 tsp. almond extract
1 cup finely chopped walnuts

Beat eggs and one cup sugar until fluffy. Stir in remaining ingredients and mix well. Pour into a two-quart casserole and bake at 350 degrees for 30 minutes. While still hot, stir with wooden spoon. Cool to room temperature.

Scoop out balls the size of walnuts and roll in palms. Roll in remaining granulated sugar. Makes about four dozen balls.

This recipe was clipped from a magazine (it could be from the Farm Journal since there’s an advertisement for the Farm Journal cookbook on the back of the clipping), date unknown. Recipe is typed below along with a scanned copy.

Pumpkin Pie Squares

1 c. sifted flour
1/2 c. quick-cooking rolled oats
1/2 c. brown sugar, firmly packed
1/2 c. butter
1 (1 lb.) can pumpkin (2 c.)
1 (13 1/2 oz.) can evaporated milk
2 eggs
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/2 c. chopped pecans
1/2 c. brown sugar, firmly packed
2 tblsp. butter

• Combine flour, rolled oats, 1/2 c. brown sugar and 1/2 c. butter in mixing bowl. Mix until crumbly, using electric mixer on low speed. Press into ungreased 13x9x2″ pan. Bake at 350° for 15 minutes.
• Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl; beat well. Pour into crust. Bake at 350° 20 minutes.
• Combine pecans, 1/2 c. brown sugar and 2 tblsp. butter; sprinkle over pumpkin filling. return to oven and bake 15 to 20 minutes or until filling is set. Cool in pan and cut in 2″ squares. Makes 2 dozen.

This recipe was clipped from a newspaper and it looks like a Better Homes and Gardens column. Date unknown. Recipe is typed below (along with the cream cheese frosting recipe) and a scanned copy of the article.

Leftovers unlikely with pumpkin bars
By Nancy Byal
Better Homes and Gardens

This recipe first came to us years ago from a reader, and we’ve never found a pumpkin bar we like as well. Besides the fact that it’s wonderfully moist and spicy, the recipe makes enough to treat a crowd.

In the unlikely event of leftovers, store them in the refrigerator because of the cream cheese frosting.

PAUL’S PUMPKIN BARS

2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
4 eggs
1 (16-oz.) can pumpkin
1 2/3 cups sugar
1 cup cooking oil
1 cup chopped pecans
Cream cheese frosting
Chopped pecans

In a bowl stir together flour, baking powder, cinnamon, soda and salt; set aside. In a mixer bowl beat together eggs, pumpkin, sugar and oil. Add the flour mixture; beat well. Stir in pecans.

Spread in ungreased 15-by-10-by-1-inch baking pan. Bake in 350-degree oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with cream cheese frosting. Sprinkle with additional chopped pecans. Cut into squares. Makes 24 bars (260 calories each).

Cream cheese frosting: In a bowl, beat together one three-ounce package cream cheese, softened, one-fourth cup butter or margarine and one teaspoon vanilla until fluffy. Gradually add two cups sifted powdered sugar, beating until smooth.